1.  Soak Raisins:  For softer raisins, place them in a bowl and cover by an inch or so with apple juice, water or bourbon.  Tip:   if you do not soak firm raisins, they may be firm in your rolls.

 2.  Grease Pan:  Grease your pan with butter

 3.  First 5 Ingredients:  In large mixer bowl add first 5 ingredients.  Give them a good stir.

 4. Add Half the Flour & Yeast: Add half the flour and sprinkle the yeast on top. Mix well with a wooden spoon or rubber spatula.

 5.  Resting: Cover bowl and allow to rest for about 10 minutes. This process is very important. It allows the fresh flour to absorb moisture.

 6.  Add Oil and Flax Seed: After the resting period, remove the covering and add the oil and flax seed

 7.  Adding Remaining Flour: Turn mixer on low; begin adding additional flour 1/2 cup at a time, allowing the dough hook to work in the flour a few turns. Continue adding flour UNTIL dough pulls away or CLEANS the side of the bowl ONE time, then STOP adding flour.

Dough may be slightly sticky, may stick to the sides or pool at the bottom of the bowl; but, DON’T be tempted to add more flour. Just let the dough hook do it’s thing, working in all the flour.

 8.  Kneading:  Start your timer and knead for 8 minutes. Knead until gluten is fully developed.  Hand kneading may take about 10-15 minutes. 

 9.  Roll out Doug:  Pour some oil on your hands and work surface.  (Do not use flour on your work surface; this can make the dough heavier).  This dough makes approx. 2 lbs. of dough.  Cut the dough in half making two smaller batches to work with.  Roll or press dough into about  a 10×12 inch rectangle.  Tip:  thinner the dough, the more goody in the middle.

10.  Filling:  Brush rolled-out dough with softened butter, then sprinkle liberally with cinnamon, Sucanat or brown sugar, nuts and/or raisins.  Divide filling between both batches of dough.

11.  Roll up Dough:  On one long side, start rolling dough (similar to rolling a sleeping bag).  As you roll, pull the dough toward you a little to make the roll tight.  Pinch seam.  
Tip:  Smaller rolls – roll from a long side.  Larger rolls – roll starting on a short side. 

12.  Cut Rolls:  Using a dough cutter, sharp knife or dental floss, cut rolls about 1-1/2 inches wide – about 2-fingers width.  Place rolls in greased or lined baking dish, cake pan, stone or muffin pan.

Repeat with the other batch of dough.

13.  Rising:  Cover with plastic wrap or light towel and let rise in a warm draft-free place about 20-40 minutes or until doubled. 

14.  Preheat oven to 350 degrees.

15.  Baking:  Bake 20-25 minutes in a preheated 350 degree oven.  

16.  Glazing:  Allow rolls to cool slightly before glazing; then, drizzle or spread glaze over the tops of your yummy whole wheat cinnamon rolls.

*Tips:

Sucanat – Sucanat is simply real brown sugar. You may substitute raw honey or white sugar.
Sunflower Lecithin: Lecithin helps soften the dough and metabolize saturated fat and cholesterol.
Gluten – Gluten helps the bread to rise, totally optional.
Beans Flour: For even more nutrition, throw in a handful of dried navy, northern or baby Lima beans in with your grain when you mill. You will be adding a ton of nutrients, protein and fiber. Who knew? Power-up those rolls!